Roast brussels sprouts are great as a side dish or a snack. They don’t require much of attention while cooking: just clean sprouts, put them to a baking pan, toss with oil, salt and pepper and roast until ready.
You can cook them to your liking: increase temperature a bit and you get crunchy outside and soft inside, decrease temperature and increase cooking time – get softer sprouts.
Hope you like them!
Sorrel and pork soup, or as it is called also green borscht (obviously because of the color), is one of these dishes you can rarely eat in US, unless you are ukrainian, poland, russian family or visiting one of those 
.
I was a bit unlucky in buying sorrel this time. Sorrel is very seasonal (meaning available only on spring), and for some reason WholeFoods (the only place where I was able to find it) carries it in herbs section – read this as 2-3 branches per a pack.
I ended up getting last 3 packs they had in their stock, but even that was less then needed for this soup (I am actually still wondering, who buys sorrel in WholeFoods in such packs and for what?).
Anyway, if you are more lucky than me and either know where to buy enough of sorrel or growing it by yourself, you can safely use more, and by more I mean much more: 3-4 cups is good. If you want to make it’s sour taste a bit less intense – fry it before adding to the cooking pot or/and use more water when cooking broth.
Yet another recipe for fried green string beans, now accompanied by scrambled eggs.
Any kind of string beans will work good for this one: green or yellow, thin or thick, whole or cut – just adjust boiling time so they are cooked enough but not too soft when done.
I don’t think there can be too much eggs used when cooking string beans. Even though there are only 2 on the picture and I ended up using 3, but actually think 4 would be even better, so just cook to your taste!
First time I tried this green dip, it was served as a side dish to something very spicy in mexican restaurant, and it didn’t impress me. Probably, that was about color: I never seen avocados before and their bright green color seem almost artificial.
Nevertheless, I tried it and since then these unusual and very nutritious fruits are very important part of my diet: amusingly they have more potassium than bananas, have high fiber content and rich on vitamins E, B and K.
This variant of guacamole is a bit spicy. If you want to make it mild: either increase amount of avocados or reduce amount of serrano peppers and onion; adding sour cream can help reduce hotness as well.
This recipe is one of the simplest ways of cooking green beans: just boil them, then drain and fry until ready; and then you have nutritious side dish which will be nice addition to your main dish course.
Preparation of this dish takes less than 20 mins and can be split in 2 parts to help you save some time: boil beans in advance and them fry right before serving to keep them warm and fresh.
Fried green beans go well with fried or grilled meats: steaks, cutlets, schnitzels, chops, etc. However they can be also served as separate no-meat dish.
This bright green colored soup-purée (or cream soup) made of chicken, broccoli and some other vegies is probably the quickest to prepare soup I know.
It is also nutritious: loaded with healthy vegetables and white chicken meat, which are boiled, pureed and blended together for tasty creamy texture.
All that makes this soup very good choice not only for kids, but also for people who prefer soft food.
I prepared pancakes from zucchini, but they are also good prepared of any other kind of summer squash or even mix of them.
Soft and tender vegetable pancakes, they are easy and very fast to do. Perfect dish for breakfast or lunch, or for any other “hunger feeding” quick food break.
Odds are your kids will love them (even though they consist of pure vegetables)!
